If you adore the combination of creamy white chocolate and tart, juicy raspberries, get ready to fall in love with this White Chocolate Raspberry Cake. Each bite is a dreamy balance of sweet and tangy, made extra luscious with a velvety white chocolate frosting and even more berries and chocolate on top. This cake not only makes a stunning centerpiece for birthdays, brunches, or celebrations—it’s also the kind of bake that has everyone reaching for a second slice. Whether you’re baking for a crowd of raspberry fans or simply treating yourself, this White Chocolate Raspberry Cake might just become your new go-to dessert.
Ingredients You’ll Need
Here’s what makes this recipe so special: a handful of essential pantry staples, plus a couple of fresh and decadent touches that really bring the White Chocolate Raspberry Cake to life. Each ingredient has a role to play, from tender crumb to light, billowy frosting to those pockets of tangy raspberry hidden in every layer.
- All-purpose flour: The sturdy foundation to build a tender, moist cake crumb.
- Baking powder: Lifts the batter for those beautiful, fluffy cake layers with every bite.
- Salt: Enhances overall flavor and balances the sweetness of chocolate and raspberries.
- Unsalted butter (softened): Provides richness and creates a soft, tender crumb in both cake and frosting.
- Vegetable oil: Keeps the cake moist for days—even after refrigeration.
- Granulated sugar: Sweetens the cake layers without overpowering the delicate berry and chocolate notes.
- Large eggs: Bind everything together and add structure for perfectly risen cakes.
- Vanilla extract: Infuses the cake and frosting with a lovely, subtle warmth.
- Whole milk: Adds moisture and depth, ensuring the cake stays tender.
- Sour cream: The secret to extra-moist crumb and a slight tang that matches the raspberries.
- White chocolate chips: Little creamy bursts throughout the cake for texture and flavor.
- Fresh raspberries (tossed with flour): Deliver a burst of brightness in every slice, with flour to help suspend them in the batter.
- White chocolate (melted and cooled): Gives the frosting its signature rich, creamy character.
- Powdered sugar: Ensures a smooth, fluffy frosting with a just-right level of sweetness.
- Heavy cream: Lightens up the frosting and helps it whip to airy perfection.
- Pinch of salt: Rounds out the frosting flavor so it’s never too sweet.
- Fresh raspberries and white chocolate shavings (for garnish): The finishing touches that make this cake a showstopper.
How to Make White Chocolate Raspberry Cake
Step 1: Prep Your Cake Pans and Oven
Preheat your oven to 350°F (177°C). This is also the perfect time to grease and flour three 8-inch round cake pans or line them with parchment circles. Doing this early means your cake layers will never stick, and they’ll slide right out once cooled. Trust me, it’s worth the extra minute or two of prep!
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This simple step ensures even distribution of the leavening and seasoning, which means a better, more reliable rise and flavor in every bite.
Step 3: Cream Butter, Oil, and Sugar
Using a large mixing bowl, beat together the softened butter, oil, and granulated sugar until the mixture turns light and fluffy—about 3 to 5 minutes. This is where you start building air and tenderness into your White Chocolate Raspberry Cake, so don’t rush it!
Step 4: Add Eggs and Vanilla
Add your eggs one at a time, beating well after each addition, followed by the vanilla extract. This careful approach ensures the batter stays smooth and stable, creating a cake that’s both light and rich.
Step 5: Alternate Wet and Dry Ingredients
Add the dry ingredients to your wet mixture in three parts, alternating with the milk and sour cream—beginning and ending with the dry mix. This gentle alternation makes the batter silky and prevents overmixing, which could lead to a dense cake.
Step 6: Fold in White Chocolate Chips and Raspberries
Gently fold in your white chocolate chips, then add the raspberries you’ve tossed with a tablespoon of flour. The flour helps keep the berries suspended throughout the batter, ensuring you get a burst of berry in every single slice.
Step 7: Fill and Bake
Divide the batter evenly among your prepared pans. Smooth the tops a bit—no need for perfection, as the cake will rise and level itself out in the oven. Bake for 25 to 28 minutes, or until a toothpick inserted in the center of a layer comes out clean. The aroma at this point is simply heavenly!
Step 8: Cool the Cakes
Let the layers cool in the pans for about 10 minutes, then gently turn them out onto wire racks to cool completely. This prevents sogginess and keeps the cake layers beautifully moist yet airy.
Step 9: Make the White Chocolate Frosting
Beat your softened butter until it’s smooth and creamy, then mix in the melted, cooled white chocolate. Gradually add powdered sugar, heavy cream, vanilla, and a pinch of salt, continuing to beat until the frosting is thick, pale, and billowy. If the frosting is too stiff, add a splash more cream; if it’s too soft, add a bit more powdered sugar until it’s pipe-able and luscious.
Step 10: Assemble and Decorate
Spread a generous layer of frosting between the fully cooled cake layers. Stack, then coat the outside and top with the remaining frosting. To finish, scatter fresh raspberries and a flourish of white chocolate shavings over the top. You just created a bakery-worthy White Chocolate Raspberry Cake at home—soak in that moment!
How to Serve White Chocolate Raspberry Cake
Garnishes
This cake shines with just a tumble of fresh raspberries and delicate white chocolate shavings on top. For extra flair, try a light dusting of powdered sugar or even a few edible flowers—perfect for parties or afternoon tea.
Side Dishes
White Chocolate Raspberry Cake pairs beautifully with tangy sides like lemon sorbet, or a crisp glass of sparkling wine. For a more classic touch, serve with a scoop of vanilla bean ice cream or some lightly whipped cream on the side.
Creative Ways to Present
For a dramatic dessert table, serve each slice on vintage plates with an extra drizzle of raspberry coulis. Or, cut the cake into cubes and layer with whipped cream in mini parfait glasses for a modern twist on classic cake serving. This cake is versatile—don’t be afraid to let your creativity shine!
Make Ahead and Storage
Storing Leftovers
To keep your White Chocolate Raspberry Cake fresh, store leftover slices in an airtight container in the refrigerator for up to 4 days. The cake stays surprisingly moist, especially if you keep it well-wrapped.
Freezing
You can freeze unfrosted cake layers for up to two months; just wrap each layer tightly in plastic and foil. Frosted slices can also be frozen, but be sure to thaw in the fridge overnight before serving for the best texture and flavor.
Reheating
If you like your cake slightly warm, let slices sit at room temperature for about 30 minutes or pop them in the microwave for 10-15 seconds. This softens the white chocolate chips slightly and revives the cake’s irresistible aroma.
FAQs
Can I use frozen raspberries in the cake?
Yes, you can use frozen raspberries, but don’t thaw them before adding to the batter. Toss them in flour as you would with fresh berries to prevent them from sinking and bleeding too much color into the cake.
Is it possible to make this cake gluten-free?
Absolutely! Substitute a high-quality all-purpose gluten-free flour blend for the regular flour. Double-check that your baking powder and white chocolate chips are gluten-free as well, and the results will be just as delicious.
Can I make the White Chocolate Raspberry Cake ahead of time?
Definitely. You can bake the cake layers a day in advance, wrap them tightly once cooled, and frost the day you plan to serve. The flavors actually deepen beautifully overnight!
What if I don’t have three 8-inch pans?
No worries! You can use two 9-inch pans, though the layers will be a bit thicker and might need a few more minutes in the oven. Always test for doneness with a toothpick for the best results.
Any tips for a stronger raspberry flavor?
If you want to amp up the raspberry zing, spread a thin layer of raspberry jam between the cake layers along with the frosting. You’ll get a pop of extra berry goodness in every forkful.
Final Thoughts
This White Chocolate Raspberry Cake is pure joy on a plate—a showstopper for any celebration, or just because you feel like making something special. If you love a cake that’s bursting with flavor, color, and a touch of elegance, I wholeheartedly encourage you to bake this beauty and share it with someone you love (or savor every slice yourself!).
Print
White Chocolate Raspberry Cake Recipe
- Total Time: 58 minutes plus cooling
- Yield: 12 slices 1x
- Diet: Vegetarian
Description
Indulge in the sweet and tangy flavors of this White Chocolate Raspberry Cake, a delightful dessert that combines moist white cake layers with fresh raspberries and a creamy white chocolate frosting.
Ingredients
For the cake:
- 2½ cups all-purpose flour
- 2½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter (softened)
- ½ cup vegetable oil
- 1¾ cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup whole milk
- ½ cup sour cream
- 1 cup white chocolate chips
- 1½ cups fresh raspberries (tossed with 1 tablespoon flour)
For the frosting:
- 12 ounces white chocolate (melted and cooled)
- 1 cup unsalted butter (softened)
- 4 cups powdered sugar
- 2 tablespoons heavy cream
- 1 teaspoon vanilla extract
- pinch of salt
For garnish:
- Fresh raspberries and white chocolate shavings
Instructions
- Preheat the oven: Preheat the oven to 350°F (177°C). Grease and flour three 8-inch round cake pans or line with parchment paper.
- Prepare the cake: In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, beat the butter, oil, and sugar until light and fluffy. Add eggs one at a time, beating well after each. Mix in vanilla. Add dry ingredients in three parts, alternating with milk and sour cream, beginning and ending with dry ingredients. Gently fold in white chocolate chips and floured raspberries. Divide the batter evenly among the pans. Bake for 25 to 28 minutes, or until a toothpick comes out clean. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- Make the frosting: Beat the butter until smooth. Add the melted white chocolate and mix well. Gradually add powdered sugar, heavy cream, vanilla, and salt, beating until light and fluffy. Frost the cooled cakes and layer them. Decorate with fresh raspberries and white chocolate shavings before serving.
Notes
- Tossing raspberries in flour helps prevent them from sinking.
- The cake layers can be made a day ahead and stored wrapped at room temperature.
- For extra raspberry flavor, add a layer of raspberry jam between cake layers.
- Prep Time: 30 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 590
- Sugar: 52g
- Sodium: 220mg
- Fat: 33g
- Saturated Fat: 19g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 105mg
